Lemon Ricotta Pancakes (a MN favorite, part 1)
December 14, 2014 § 1 Comment
So I fell in love with these pancakes years ago and have tried other versions many times since. No one can touch these from Hell’s Kitchen. Thankfully I discovered their actual recipe online and I’ve been both nervous and excited to try to make them myself. “Surely the recipe they’ve released won’t actually replicate the lemony, fluffy, yet perfectly rich pancakes they make in-house,” I thought. And we’re these pancakes really as good as I remembered or did they just get better in my mind over time. A recent return trip to Minneapolis and a Hell’s Kitchen brunch confirmed their utter deliciousness and reinvigorated my desire to try this recipe.
I think this recipe is a go-to for a special breakfast or a holiday treat. We made a trial run for the upcoming Christmas breakfast and struck gold!
These pancakes are just delectable. Moist, a great light texture with a really unique flavor. Rich without any heaviness. No need to use syrup. I just like them with some raspberries but a light dusting of powdered sugar would work too.
I really didn’t deviate from the original recipe but I’m rewriting it here in case it ever disappears from their site (see it here: Phoo-d lemon ricotta pancakes)
Again, I should note that the batter should be made at least the night before or up to 3 days before to help firm up the batter and get it to setup.
6 egg whites
9 egg yolks
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1 cup whole milk ricotta cheese
~4 Tablespoons freshly grated lemon zest (I used 2 regular lemons, could’ve used 1 more)
1 Tablespoon fresh lemon juice
1 teaspoon kosher salt
1/3 cup all-purpose flour
Unsalted butter, melted (for the skillet)
1. Pour egg whites into and steel bowl and whisk the whites on high speed until they form stiff peaks. Once peaks are formed, reduce the speed to low.
2. Add egg yolks one at a time to the whites, beating after each addition.
3. Then slowly add 1/3 cup melted butter. Continue to whisk on low speed until the ingredients are well combined.
4. Turn off the mixer and add the sugar, ricotta, lemon zest, lemon juice, and salt. Whisk for 1 minute at medium speed, then reduce the speed to low.
5. Slowly add the flour. Mix to combine the flour for about 1 minute. Stop the mixer and scrape the sides and bottom of the bowl with a spatula to eliminate any remaining dry spots.
6. Mix again at medium speed for about 1 minute until everything is just combined.
7. Place the batter in the fridge for 4 hours or up to 3 days. Lightly stir/fold batter after refrigeration, before cooking.
8. When ready to cook, place a large skillet or griddle over medium high heat. Brush the cooking surface with melted butter and pour the batter into the skillet in 1/4 cup portions. Leave about 2 inches between the batter to allow for spreading.
9. Cook the pancakes until bubbles appear on the surface and the underside is a golden brown, about 5 minutes. (These will take a bit longer to cook than traditional pancakes, so be patient.) Flip the pancakes and cook for another 2-3 minutes until the other side is golden brown.
10. Transfer the pancakes to a warm plate, and repeat until all of the batter is used up.
11. Garnish the hot pancakes with powdered sugar, fresh berries, melted butter, and/or warm syrup. Serve immediately.